Spices Smiches, bah. May contain, may have traces, produced on a line that handles, produced in a factory that, etc etc etc. Did you know that many spices coming out of Asia are milled in a mill that also produces flour? Did you know some have flour added to them to make them a better consistency? Did you know that many of these countries have no laws whatsoever about telling you they added gluten?
We live in a melting pot of cultures, foods here come from all corners of the world, and unless a spice is certified gluten free, I just dont even go there. At first, it was hard, now it is super easy.
Think about it, what is a spice, really? Its flavour! So add flavours, not spices! Fresh herbs, chilli, onion, garlic, shallots, fresh ginger, tabasco. All you need is salt and pepper, then the rest, you just use your imagination!
Big bunches of herbs are often very cheap (or why not grow your own!), I freeze my leftovers in small pots so I always have fresh herbs available. Ginger root is also always in a small pot in my freezer, I use a grater and grate it straight in to the dish that needs it. Chillies dry beautifully on a plate in the kitchen, no need to buy fresh until you run out.
If any of my food is going to have traces of gluten, it certainly wont be from my spices, or rather… flavours 🙂
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